Roasted butternut hummus

8 servings Prep: 10 mins, Cooking: 20 mins
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Roasted butternut and garlic add a lovely sweetness to hummus, making for the perfect sweet n savoury dip! These waste-reducing butternut crisps are fabulous and make for a great addition to any dip n bits spread.

By Bianca Jones March 11 2022
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Ingredients (16)

For the roasted butternut
1 butternut — whole, washed, peeled and diced (peels reserved)
4 garlic cloves
olive oil — for roasting
1 tsp fresh thyme
1/2 tsp ground cumin — optional
1/2 tsp paprika — optional
salt — to season
For the hummus
1 tin chickpeas — liquid reserved
1 lemon — juiced
2 tbsp tahini
2-3 tbsp olive oil
salt and black pepper — to season
For the butternut crisps
1/2 tsp garlic powder
1/2 tsp smoked paprika
olive oil
salt — to season
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Method:

Roast the butternut and garlic along with a drizzle of olive oil, ground cumin, ground paprika, thyme and salt at 200C for about 20 min or until golden and fully cooked.

Blitz the cooled butternut, garlic and chickpeas together with 1-2 tbsp of reserved chickpea liquid, tahini, olive oil and juice from one lemon. Season to taste with salt and black pepper.

For the waste-reducing butternut crisps

Drizzle reserved butternut peels with olive oil, add seasoning and air fry at 200C for about 5-7 min, until crispy and golden.

Serve butternut crisps with hummus topped with toasted pumpkin seeds and array of your favourite things to dip.

Recipe by Bianca Jones. Image photographed by Rikki Hibbert.



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